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Transparent Marmalade

A marmalade made from orange skins and pulp, sweetened with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Transparent Marmalade

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the fruit

  1. Cut the oranges into quarters.

  2. Remove the pulp, picking out the seeds.

  3. Clean the skins.

  4. Soak the skins in water and salt overnight.

  5. Boil the soaked skins in spring water until tender.

  6. Drain the skins.

  7. Cut them into thin slices.

Make the marmalade

  1. Add the sliced skins to the pulp.

  2. Add powdered sugar to the pulp in the ratio of one and a half pounds of sugar per pound of pulp.

  3. Boil the mixture together for twenty minutes, stirring gently.

  4. If the mixture is not clear, simmer longer.

  5. Cool the marmalade.

  6. Transfer the cooled marmalade into glasses.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pale seville oranges
Provide the pulp and skins that supply the marmalade's pectin, bitterness and flavour.
Powdered double-refined sugar
Sweetens the marmalade and helps it set into a firm, spreadable gel.

The step that matters

Boil the mixture until clear. Boiling sugar with fruit pectin and acid is what makes the marmalade set. Stop too early and it stays runny and cloudy; the record says to simmer longer if it is not clear, so judge by clarity before cooling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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